Prep: 24 hours

Cook: 30 mins

Yields: 12-16 servings

This Low FODMAP and gluten free strawberry and rhubarb tart is so pretty and tastes amazing. Perfect for romantic desserts, dinner parties or morning tea.

Strawberry And Rhubart Tart Recipe 786x1048
Imperial
Metric

Ingredients

Base

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    2 cups (7.6 oz) almond flour 

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    ¼ tsp salt

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    1/3 cup (2.8 oz) solid coconut oil 

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    1 tbs honey or maple syrup 

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    1 egg (or 2 egg yolks)

Filling

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    2 cups (7 oz) chopped strawberries

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    1 cup (6 oz) chopped rhubarb

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    1/2 cup water

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    1 cup (8 oz) coconut cream

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    ¼ cup (2 oz) solid coconut oil 

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    6 egg yolks

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    ¼ cup (2 oz) honey or maple syrup 

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    1 tbs gelatine 

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    1/4 cup (6 oz) warm water

Glaze

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    1 cup (3.5 oz) chopped strawberries

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    1 tbs honey or maple syrup

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    1/2 cup warm water

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    1 tbs gelatine

Decoration

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    1 cup (6 oz) chopped rhubarb

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    1/4 cup water

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    1 tsp orange zest

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    1 tbs honey or maple syrup

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    1 cup (3.5 oz) strawberries, sliced

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    Small bunch fresh mint, leaves picked

Method

Base

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    Pre-heat the oven to 350F.

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    Grease a fully enclosed pie dish with coconut oil.

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    Place all of the crust ingredients in a food processor and blitz until it forms into a ball. Place into the pie dish and flatten out evenly over the base and sides. Prick the base with a fork in several locations.

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    Bake for 10 minutes, turning the pie dish around halfway through cooking to ensure even distribution of cooking and heat. Remove from the oven and cool.

Filling

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    Next, make the filling. Place the strawberries,  rhubarb and water in a saucepan. Bring to a boil then reduce the heat, stirring constantly, until the fruit has broken down and it has thickened to a jelly-like consistency. 

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    Stir in the coconut cream and coconut oil. Heat until hot but not boiling. Take off the heat. Blitz in a blender if you would like a completely smooth filling. If you prefer some fruit pieces in it, don't blitz it.  

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    Place the egg yolks and honey or maple syrup in a heat resistant bowl. Beat together until pale and fluffy.

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    Slowly pour a thin stream of the hot mixture into the eggs, whisking continuously.  Be careful not to cook the eggs as you will ruin the dish.

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    Return the mixture to the pan and then cook over a low heat, stirring constantly, until the mixture thickens.  Be careful not to let it boil otherwise you will scramble the eggs.

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    If there are cooked egg lumps in your mixture, you can pass it through a  strain over a bowl to remove them.

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    Mix the gelatine into the warm water and stir until completely dissolved. Stir into the warm custard mixture. 

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    Allow the custard to cool.  Stir every now and then while it is cooling to prevent a skin from forming on the surface.

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    Once cooled somewhat, pour the filling into the tart base and place in the fridge to just set.

Glaze

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    Place the strawberries in a saucepan with the honey or maple syrup and 1/4 cup of water. Bring to a boil then reduce the heat, stirring constantly until the fruit has completely broken down.  Remove from the heat.

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    Pour into a blender and blitz.  Pass through a sieve to remove the seeds, then set aside.

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    Sprinkle the gelatine over the remaining water. Stir until completely dissolved then mix into the strawberry purée.

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    Pour it over the set tart filling, smoothing it out so that it evenly covers the tart.  Return the tart to the fridge to set completely (6 hours or ideally overnight).

Decoration

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    While the tart is setting, make the rhubarb coulis. Place the rhubarb, water, orange zest and honey or maple syrup in a saucepan.  Cook until the fruit has broken down and the sauce has thickened to a jelly-like consistency. Remove from the heat and cool completely.

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    When ready to serve, decorate your tart with rhubarb coulis, slices of strawberry and freshly picked mint leaves.

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